In a large mixing bowl, mix the eggs with a large fork until
well blended. Mix in the sugar. Add the oil in a steady stream, mixing all the
while, until the mixture is thick and smooth.

Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add
the baking soda and baking powder in pinches, breaking up any lumps with your
fingers. Stir in thoroughly.

Stir in the whole wheat and all-purpose flours just until blended. Stir in the
walnuts. Pour and scrape the batter into the pan and bake for 45 to 50 minutes,
or until a tester inserted in the center comes out clean.

Cool in the pan on a rack for 10 minutes. Invert, remove the
pan, and cool on the rack for about 15 minutes more.